Polenta Cakes Topped w/Avocado, Poached Egg & Sautéed Tomatoes

And I am so happy to be back with you guys! Last week I found myself a bit under the weather. Well more than a bit. Following doctors orders, I had to rest up. Still not 100% but couldn’t stay away another day. The weather is still kind of ugly, so why not make something pretty.

I was feeling a bit like polenta today. Maybe because I was thinking of my childhood and how much I missed having grits and eggs with a side of avocado in the mornings. Grits is a popular breakfast dish in the southern parts of America. For those not familiar with it, its made from corn and is grounded into a coarse meal. Seeing that it is not so popular here in Europe, I decided to use the next closest thing I could find; Polenta. Polenta is also made from corn. It has a finer texture but does the job just the same.

In the mix, I have avocados. Avocado is a good compliment to any breakfast dish. The contrasting the flavors of mild fruit with the savory sautéed tomatoes and onions are superb. Atop a butter herb poached egg is a brilliant finish to a satisfying meal. Lets not forget that it is a good source of vitamins, nutrients and healthy fats we need.

Ingredients

Polenta

4 cups water

pinch salt

1 ½ cups instant polenta

1 Tbsp olive oil or butter

Topping

1 cups cherry tomatoes, halved

1 green onion, finely sliced

1 garlic clove, finely diced

2 Tbsp olive oil

3 Tbsp balsamic vinegar (optional)

Avocado

Cilantro

Half lemon

Poached or Fried egg

Directions

Grease lightly a glass rectangle pan with olive oil or butter and set aside.

In a large pot, bring water and salt to a boil. Reduce to medium heat. Slowly pour the instant polenta into the water while stirring until it thickens which takes about 1 to 2 minutes (follow directions on package).

Pour polenta into greased pan and spread out to evenly. Allow to cool for about 20 minutes.

In a small bowl place half avocado, cilantro and a splash of lemon. Place to the side.

In a sauce pan coat with oil and over medium high heat, sauté tomatoes, onions and garlic for 5 to 7 minutes. Just until tender. Set aside

Assemble

Using a cookie cutter, cut the polenta into about 6 to 8 circles (you can use any shape you’d like. Let your creative juices flow).

Assemble by placing the polenta circles on a serving dish, top each with a dab of avocado, then set the egg directly on the green goodness, and finish off with the sautéed tomato mix. I alternated with and without an egg for my picky eater. But you can dress these little beauties however you would like.

This dish can be served as an hors d’oeuvre or during brunch. The choice is yours. These will sure bring happiness to any table.

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Looks a little interesting – though I still can’t get my head round avocados for breakfast, which seems to be a trend in the UK at the moment. Currently researching what foods contain magnesium (on a little health kick) turns out avocados do – so I shall be eating more. Yum!

I normally rub a bit of olive oil on it. It keeps for about 2 days. Yes, some people use lemon juice on it. But I dont find it helps much, only a few hours maybe. I have heard blanching in water helps as well. But I have not yet tried.